Open the cooker lid once the pressure has released and keep aside.
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In a large frying pan, heat the oil and fry the curry leaves for a couple of seconds. Into it add the onion and garlic and continue cooking till the onion has wilted and turns golden brown. Toss in the tomato and cook till the oils start to surface.
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Pour in the gravy from the chicken along with the coconut milk and bring to a good boil. Once it becomes thick, like it coats the back of a spoon consistency, add the cooked chicken and mix it all well. Cook for a further 5 to 7 minutes, or till the gravy completely coats the chicken pieces. Keep doing this on medium heat without the gravy getting burnt or stuck to the base of the pan.
Spicy Keralan Chicken Curry
If you feel the chicken hasn't been completely cooked in the pressure cooker, then of course keep cooking till its done at this point. Sprinkle the garam masala and freshly ground black pepper, give one final stir, and take it off the heat. Cover and keep till ready to serve.
This chicken preparation is best with steamed rice, thoran and parippu curry. Notes: You can of course do the entire prep in the frying pan without precooking the chicken.
Add the chicken after the tomato along cook till done. Then add the coconut milk and cook till the you get the semi gravy consistency.
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This dish doesn't have a lot of gravy and so best had with a gravy accompaniment. That said, if you did want a little more gravy, then don't dry off almost all of the liquid, but keep enough to use as gravy. Add the chicken and fry on a low-to-medium heat for eight minutes, until the chicken is lightly browned. Add the remaining coconut milk with ml 7fl oz of boiling water.
Simmer for 10 minutes, until the potatoes are tender and the chicken is cooked. In a separate pan, heat the remaining oil and add the curry leaves and shallots, if using. Sprinkle the garam masala over the stew and swirl in an extra two tablespoons of coconut milk. Serve hot, garnished with fried shallots and curry leaves and basmati rice.
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